Instructions

For the cannoli shells

Rest the dough for an hour in the fridge, wrapped in clingfilm. Meanwhile, prepare the ricotta filling.

Roll the chilled dough out to 3-4mm (1/8-¼in) thick, dusting the work surface with flour when you are turning the dough so it doesn't stick. Use a small round cookie cutter to cut circles out of the dough.

Roll the dough circles to get as thin oval shapes as you can create, around 1mm or less; it might be easier to do this on your work surface as it's a harder surface than a silicone rolling mat.

Wrap the thin dough discs around the cannoli moulds, then brush the overlapping edges with egg white to seal.

Deep-fry in hot oil until the cannoli tubes turn golden brown, then place them on a cooling rack.

To remove the mould, just gently squeeze the metal tubes, this way their diameter will be smaller and you can easily slide them out of the pastry.

For the almond ricotta filling

Use a hand mixer to soften the ricotta, then add the almond extract. Gradually add the icing sugar until it's a medium-stiff consistency.

Load the filling into a piping bag using a piping tip of your choice, then place it in the fridge until your cannoli shells are ready to fill.

To serve

Mix the sugar and cinnamon together, then cover the pastry tubes with it while they are still warm.

Melt the chocolate above steam, then add the oil. Dip the cannoli shells into the chocolate mixture, then immediately dip them into a bowl with the chopped pistachios. Put the pastry in the fridge for a few minutes until the chocolate sets.

Fill the pretty shells with the chilled almond ricotta filling, then they're ready to serve.